r/BakingNoobs

I think I messed up by not letting my cupcakes cook down longer before icing them! But they tasted really good still!

Hi. This is kind of a failed five layer chocolate cake.

The original recipe would be this one: https://www.instagram.com/reels/DZXhDFtsshU/

I then decided to, between each layer, add the following cakes (without the cheesecake / mousse part):

• https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/ (brownie batter, bottom)
• https://bakewithzoha.com/chocolate-mousse-cake/ (sponge, top)

I baked them separately and then added them between layers.

I don't know if the measurements in the video are wrong or I've done something different but:

• The cookies were not enough to reach the top, should've probably added more (might be because they're different cookies).
• The white and milk chocolate don't seem to solidify as much as in the video, might be because I've added a cake layer in between and the weight is too much for them, but in the video they seem like they could hold some weight. Could also have to do with the chocolate used.
• My dark chocolate ganache is not anywhere as liquid as the one in the video, and from the others I've done with around the same measurements, they never were, so I'm not sure if the measurements there are correct or if it has to do with the %, I've used 60-70% in all the dark chocolate ganaches I've made.

Regarding the other batters (brownie and sponge):

• I've overbaked the brownie batter and it burnt quite a bit, I left it for 20 minutes because I didn't think it through, as the recipe is for a whole cheesecake and therefore won't require anywhere near as much time (nor temperature) to cook it. It became quite dense / hard and had to remove quite a bit of it.
• I've probably overmixed the sponge cake batter? It became denser than I thought it would, I tried not overmixing but I think this sponge cake was softer the other time I've made it.

So overall it's a bit of a failure, but that's part of it.

it tastes really good!!!

I did 8 layers: watermelon, grape, blue raspberry, lime, pineapple, orange, cherry, strawberry

what do you think?

how did I do?

do I have a future in jello cakes?

I hope I do.

My first time making pie crust from scratch. It was a learning experience

We’re leaving early and didn’t want to rush in the morning so made them tonight

As usual my 3 year old helped level off the flour and pour in/eat some sugar lol

I dont really celebrate 4th of July since I'm not American born but just went through an uncomfortable situation and decided to bake and clear my mind and this is what my brain put out.

This is my second time posting a decorated cake and im not sure what im doing wrong to fill in all the gaps. The first time I thought my frosting was too cold but this time I think my cake crust was too crisp. Please help

So the puff pastry is store bought.

The inside -> egg yolk + lemon jest + almond flour+ sugar + cinnamon filling

Top -> merengue (added to much lemon juice)

Took 40 min and my oven is gas... I hate it because I have no idea of the temperature.

Next time I want a thicker filling and maybe I start cooking without the merengue and just add it halfway 🤷‍♀️

All recipes I saw online added the merengue at the same time, so I don't know ...

I also added in dark chocolate chips and sea salt

Lemon cake with homemade chantilly and berries from my garden!

Used Sally’s Baking Addiction’s “Drop Style Sprinkle Sugar Cookies” + How to Make Brownies with Cocoa Powder by Chocolate with Grace (I didn’t have any other chocolate but I think it worked out great)

I was baking some breads last night to sell to some friends and coworkers who were interested. This isn't my first time making bread but I am definitely still new and feeling my way through it.

I baked four loaves of white bread using this recipe: https://preppykitchen.com/white-bread/#recipe

I made two loaves with half milk and half water, the other two with completely water. Both batches had a quarter tsp more kosher salt in the dough, a basting of melted butter at the end, and a sprinkle of finishing salt at the end. They were also baked with a pan of water in the oven to make it steamy. Other than those changes, I followed the recipe to a tee.

After baking, I probed them at 190°F+, let them cool slightly and then took them out of the pans to cool completely. I wrapped the two made with just water, and I accidentally overproofed the two with half milk so I kept those for myself in a sealed plastic container.

The loaves looked fine last night and fine this morning when I took a slice for myself. I sealed the container back up and they all sat on the counter. I read that storing them in the fridge makes them go bad faster so I've avoided that and stored all my other loaves before this on the counter too.

I made foccacia at the same time and got the same kind of white, pale dots.

The dots are slightly moist, mostly appear only on the top, though some are on sides, but they aren't fuzzy. I don't notice any other smell besides fresh buttery bread, nothing like dirt or funk.

My only thought besides the immediate fear of mold is that the salt garnish drew out moisture from the bread and led to the spot like effect. It's only been a day and all the breads were sealed closely after cooling, it's been very hot and pretty dry for my area but the breads were kept in AC, in a dark kitchen with no windows around,and no moisture besides what it was wrapped in.

Thanks for any ideas.

From the book North Carolina Bed & Breakfast Cookbook by Melissa Craven. I adjusted the original recipe to better fit my diet, and it's still sooo delicious. I also added the whipped cream for the white stripes and the raspberries and strawberries for the red stripes for this upcoming Independence Day.

One box (14.8oz) of Kodiak brownie mix and 8oz of Clear American mandarin orange flavored sparkling water

The mix was super watery. I used a glass baking dish and parchment paper instead of spraying oil onto the dish. The box called for 350° for 22-24 mins. I made Kodiak brownies twice before and subbed different ingredients. Both times I had issues with the edges cooking faster than the middle. This time I went with 325°.

It took 50 minutes in my oven, but it turned out well. It is more like a cake consistency, but at least the edges didn't dry out.

I think my oven doesn't get as hot as it says it does. I have a generic metal thermometer inside and it read under 300°, but I don't trust those either. I know they're not super accurate.

Presentation isn’t all there but it taste much better than how it looks.

I followed this honey syrup recipe from a vintage cookbook I have (I wrote it down first because it a big book I didn’t want to have to look for it again)
And at the end it just tastes, burnt. Like not good at all. I went back to the book to make sure I made I right and I did it’s just not good. I will try it again when I get more Honey. But damn that’s a bummer
Hopefully next time it’s better and this time was just bakers error.